Getting the Most

At the mention of lobster, my mouth starts to water thinking about the exquisite taste of the sweet succulent lobster meat and the luscious melted butter. Of course couple this with a nice cold white wine and I’m instantly transported to summer.

I think that lobster also implies a splurge, at least in my book. It is always more costly when you order it at a restaurant. If you’re looking for a cheaper alternative, I suggest picking up a steamed lobster that you can eat at typically in the summertime when the prices are cheaper. If you prefer to boil it yourself, that’s an option as well. Just make sure you have a pot big enough to cook it in.

So what are some tips and tricks to make sure that you are getting “all” of the meat from your lobster? My first suggestion is to make sure that you have your tools ready to tackle this endeavor: bowl for empty shells, lobster cracker, lobster scissors (or regular ones if it’s easier), thin metal seafood pick, melted butter and of course the lobster itself. Oh and don’t forget the extra napkins.

Instructions:

• Remove the claws – carefully take off rubber bands around the claws. You can use the lobster crackers here to help you crack the claws open. It feels satisfying to remove these pieces in whole.
• butter and then enjoy at the end.
• Separate the tail from the body (twist and pull apart with your hands)
• Pull the legs away from the body. You can go through each piece here and use your seafood pick to make sure that you’re getting each morsel.
• Pick out the thin papery shells separating the meat from the body cavity. You might be surprised as to how much meat you can find here.
• Separate the claws at the joints which gives you 4 pieces. You can use the crackers or scissors to open this portion up. I recommend the crackers because this is generally a tough portion to deal with and also very sharp.
• Now for the tail – you can extract the entire piece of tail meat in one sweep. Insert your finger in the base of the tail at the smallest opening and push the tail meat out. Make sure that you the green colored content here.
• I would suggest that with all the smaller pieces, you can make a lobster bisque which will leave you feeling fulfilled in a sense that you have really clickused up every single piece and portion of the lobster.

p>I hope that this article will instill confidence while cracking your lobster. I hope that this article will instill confidence while cracking your lobster and that you get the most out of your lobster. Bon Appetit!

by LA DiNardi